1. To Make Chicken Stock: 2. In a large pot add the chicken, whole lemon, and 8 cups of water. Cover, and bring to a boil. Reduce heat, and cook for 1 hour, until the chicken is very tender. 3. Remove chicken from the pot, and set aside. (Chicken can be frozen to use at another time). 4. Skim fat off stock. When the stock cools sufficiently, strain into a bowl. 5. To Make Rice: (use 4.5 cups of the chicken stock). 6. Measure out 4 1/2 cups of the stock, and pour into a large pot. Add 8 cups of hot (tap) water, and bring to a boil over medium heat. 7. When the rice/orzo starts to boil, add the rice/orzo, and stir frequently to keep from sticking. 8. When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes. 9. In The Meantime: 10. In a small skillet, heat the 1 1/2 tablespoons of butter over high heat, until it sizzles. 11. Lift the cover to the rice, and quickly pour in the hot butter and close the cover quickly, as it will spatter. 12. When the sizzling stops (a few seconds), remove the cover, and stir briefly. Remove from heat. 13. Allow to sit 5-10 minutes before serving. 14. The pilaf is supposed to be smooth and creamy, and slightly mushy. 15. To Prepare Other Rice Ingredients to add to rice once it is cooked: 16. In a large frying pan pour olive oil, then add onions, and saute over medium heat, until just softened. 17. Add the garlic, mint, and pepper. Saute for about 2 more minutes. 18. Add spinach, lemon juice, tomatoes, dill, and tomatoes. Cook for about 4 minutes. 19. Add to rice, and mix. 20. Just before serving add Feta cheese. 21. Note: Add more lemon, if needed at serving time. ---------------------------------------------------------------------------
Nutrition
Ingredients
